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Asian Spiced Pork

Asian Spiced Pork

with Egg Noodles and Coriander
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
688 kcal
Protein
: 
33g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
  • Soya
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

240 grams

British Pork Mince

½ pot(s)

Thai Style Spice Mix

1 unit(s)

Green Pepper

(May contain traces of: Celery)

2 unit(s)

Spring Onion

1 bunch(es)

Coriander

50 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Rice Vinegar

15 grams

Honey

1 unit(s)

Lime

Energy (kJ)2878 kJ
Energy (kcal)688 kcal
Fat27.3 g
of which saturates9.9 g
Carbohydrate77.2 g
of which sugars25.2 g
Dietary Fibre7.1 g
Protein33 g
Salt2.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Boil your kettle.

Pop the noodles in a saucepan. Cover with boiling water and cook on medium heat for 4 mins.

When cooked, drain in a colander and run under cold water to stop the noodles cooking further.

2

Meanwhile, heat a splash of oil in a large frying pan over high heat.

Add the pork and sprinkle on the Thai seasoning (be careful it's spicy! add less if you're not a fan of heat).

Cook until browned, breaking it up with a wooden spoon as it cooks, 5-6 mins.

3

Whilst the pork is cooking, halve the pepper and remove the core and seeds. Slice into thin strips.

Trim the spring onions then slice thinly.

Roughly chop the coriander (stalks and all).

Add the green pepper to the pork and cook until softened, 3-4 mins.

4

Mix the Ketjap Manis with the rice vinegar and honey together in a bowl.

Halve the lime and squeeze in the juice.

Add the spring onions to the pan and pour the sauce onto the pork.

Bring to a simmer. Bubble for 2 mins.

5

Stir the noodles and half the coriander into the pork.

Stir to coat the noodles and cook until everything is piping hot.

6

Share the noodles between your bowls and finish with a sprinkle of remaining coriander.

Enjoy!

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